Oat and Almond Breakfast Muffins


Oat and Almond Breakfast Muffins

  • Prep Time 30m
  • Cook Time 25m
  • Servings 30


  •  450 g oats
  •  25 g flaked almonds
  •  6 medium bananas, mashed
  •  4 tsp maple syrup
  •  80 ml water
  •  60 ml coconut oil, melted
  •  2 Tbsp + ¼ tsp almond extract
  •  140 g frozen cherries
  •  1 Tbsp maple syrup
  •  1 1/2 Tbsp chia seeds


  • Preheat the oven to 185° and line enough muffin tins for 30 muffins with cases.
  • Pour the oats into a large mixing bowl, add the flaked almonds, and combine.
  • In a separate mixing bowl, combine the mashed bananas, maple syrup, water, coconut oil, and 2 tablespoonsful of almond extract.
  • Pour the wet mixture into the dry mixture and combine fully.
  • Scoop out equal amounts into the muffin cases.
  • Put the muffin tins in the oven and bake for 20 to 25 minutes. Check to see if they’re done after 20 minutes by inserting a skewer or knife into the centre of the muffins – if it comes out clean, they’re done. If not, pop them back into the oven for a few more minutes.
  • Remove from the oven, place the muffins on a cooling rack, and allow to cool.
  • Place the cherries in a small saucepan along with the maple syrup and remaining almond extract.
  • Cook over medium heat until the cherries begin to soften then mash with a fork or potato masher. Mix in the chia seeds and cook a little longer.
  • Allow to cool then pop it into the fridge for 30 minutes to thicken.
  • Plate the muffins and drizzle with the cherry compote. Sprinkle with flaked almonds and chia seeds (optional).

Recipe Adapted From The Little Blog of Vegan